SAUTEED CHICKEN CUTLETS WITH MOROCCAN SPICES (for four)
For the sauce:
¼ cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
one 3 inch cinnamon stick
¼ teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
For the cutlets:
6 skinless, boneless chicken breast halves (about 6 ounces each) pounded ¼ inch thick between sheets of plastic wrap
½ teaspoon ground cumin
½ teaspoon paprika (not hot)
¼ teaspoon black pepper
2 tablespoons olive oil
1-1/4 teaspoons salt
- Simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
- Cook cumin, paprika and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
- Heat a large, heavy skillet or grill pan over moderate heat until hot. Brush spiced oil on 1 side of each piece of chicken, then sprinkle with salt. Place 2 cutlets in pan oiled side down, brush tops with spiced oil and sprinkle with salt. Cook 2 minutes, turn and continue until just cooked through, about 2 minutes more. Transfer to a platter and cover loosely with foil. Repeat with the last two cutlets.
- Pour the sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, add the butter and swirl until butter is just incorporated. Season with salt and spoon over chicken.
- Serve with couscous and a green vegetable.
from Gourmet Magazine, February, 2006